Pumpkin Pudding

4.82 from 11 votes

This Pumpkin Pudding is a quick and easy way to make a no-bake Fall dessert. In mere minutes, you can transform a box of instant pudding into something special--it tastes like eating your favorite pumpkin pie without the crust!

Prep Time10

Chill Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: ½ cup servings

Calories: 225kcal

Author: Jennifer Fishkind

Ingredients

15 ounce can pumpkin puree
12 ounce can evaporated milk
2 teaspoons pumpkin pie spice (+ ½ teaspoon for garnish)
2 3.4 ounce boxes instant vanilla pudding mix
Whipped topping (optional garnish)

Instructions

Using a medium-sized mixing bowl and a handheld mixer on low, beat together the pumpkin puree, evaporated milk and pumpkin spice until well combined.
Sprinkle the 2 packages of instant pudding over the pumpkin mixture and continue mixing on low until the ingredients are completely incorporated.
Evenly divide ½ cup of the pudding into 6 dessert cups. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
Uncover the dessert cups, spoon 2 -3 tablespoons of whipped topping on top of the pudding cups and evenly sprinkle a light dusting of the reserved pumpkin spice over the whipped topping. Serve immediately.

Notes

Servings: 6 - ½ cup servings

Storage:

Store any leftovers tightly covered with plastic wrap in the refrigerator for up to 3 days.

Tips:

To avoid "pudding skin", gently place plastic wrap directly over the entire surface of the pudding so the wrap comes into direct contact with the pudding and no air remains before placing the bowl in the refrigerator.
Make sure you get the 100% pumpkin, and not the pumpkin pie mix.
You can make the pudding the night before and store it covered in the refrigerator.
You can serve the pudding in a medium size serving bowl, instead of the individual dessert cups. Top with the whipped topping and a dusting of the pumpkin spice.
This dessert can easily be doubled if you are serving at a party or potluck meal.

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